Roasted Vegetables with Chicken

Roasted Vegetables and Chicken PlatedOnce again, another recipe created because I was too lazy to go back to the store. This time I actually got all the ingredients for chicken kabobs. But I forgot I was out of propane for my grill. Now, I’m sure you are thinking I could have just made them in the oven or on my stove in a grill pan. (Well, I don’t actually have a grill pan, because I like to use my gas grill…) Anyway, this came out pretty tasty and the garlic made the kitchen smell delicious. I didn’t go through with skewering them. Instead just roasted everything. As always, feel free to switch up to your favorite vegetables. And for you vegetarians, just leave out the chicken. (Yes, I’m thinking about you, Sue!)


  • 1 pound small red potatoes, sliced into fourths
  • 6-8 asparagus spears, sliced into thirds
  • 5-6 baby bella mushrooms, sliced
  • 1 small red onion, cut in half, then cut into chunks
  • 1 small red bell pepper, cut into 1 inch cubes
  • 2-3 chicken breasts, cut into 2 inch cubes
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon fresh cracked black pepper
  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon paprika
  • 1/3 cup olive oil Roasted Vegetables


  1. Preheat oven to 375 degrees
  2. Cover large baking sheet with foil. Set aside.
  3. In a large bowl, add vegetables and chicken. Add salt, pepper, garlic powder, Italian seasoning, paprika and olive oil. Combine to coat vegetables and chicken evenly.
  4. Pour onto prepared baking sheet. Spread out so vegetables and chicken are an even layer.
  5. Bake in oven for 25-30 minutes or until chicken is cooked through and vegetables are tender.

Roasted Vegetables and Chicken



Vegetable Chow Fun

Vegetable Chow FunOkay, don’t freak out. Yes. This is a vegetable dish from me. But believe me. You won’t miss the meat. But by all means, feel free to add a protein of your choice. Fun are noodles made of rice rather than egg as used in chow mein. And just like chow mein, chow fun can be made all sorts of ways. As always, feel free to change up the vegetables to those of your choosing. I always use what I have on hand. You can even try using the prepackaged frozen stir fry vegetables if you are in a rush. This recipe is a sweet and savory one and feeds 4 people.


  • 16 ounce package of fresh wide rice noodles (Can be found in Asian supermarkets)
  • 1/2 cup Chinese rice wine (Shaoxing) or dry sherry
  • 4 teaspoons black bean and garlic sauce
  • 1 tablespoon reduced sodium (lite) soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons light brown sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon canola or peanut oil
  • 1 teaspoon minced ginger
  • 1 small red onion, sliced thinly
  • 1 small carrot, cut into slivers
  • 1 handful sugar snap peas (about 15-20 each)
  • 1 handful snow peas (about 15-20 each)
  • 4 shiitake mushrooms, sliced
  • 1/2 cup water, divided into 1/4 cups


  1. Use your microwave to warm up and soften the noodles in a large plate or bowl. Cook for 2-3 minutes on high. (If you are using dried rice noodles, prepare as directed on package.)
  2. In a small bowl, add Chinese rice wine, black bean sauce, soy sauce, sesame oil, brown sugar and cornstarch. Stir well to combine. Set aside.
  3. Heat oil in large pan or wok over medium high heat. Reduce heat to medium and add ginger, stirring for 30 seconds.
  4. Add onions. Cook, stirring until softened. About 1-2 minutes.
  5. Add the rest of the vegetables and 1/4 cup water. Cover and cook stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes.
  6. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
  7. Add the noodles and remaining 1/4 cup water to the pan.
  8. Toss the noodles to coat with sauce. Cook until heated through about 2 minutes.

Chicken Fried Rice

Fried Rice Plated 2Growing up, my dad always told me never order fried rice at Chinese restaurants since it’s basically leftover ingredients. He said if you want to eat leftovers, then stay home and make your own fried rice. I always have a good laugh to myself because now that my dad is in his 80’s he always orders fried rice over steamed rice at Chinese restaurants if given a choice.

There is some truth in what he said though. It is better to use day old rice rather than fresh steamed rice for this dish. Even though it is just my son and I at home now, out of years of habit, I still make enough rice for three of us. So I always have leftover rice to use. And if I do have leftover chicken, beef or pork I will add it into my fried rice. But you can always just add more vegetables and leave out the meat to make regular fried rice. Also, feel free to change up to any vegetable combination you like. I just used what I had on hand.


  • 2 large eggs
  • 1 tablespoon water
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/2 onion, diced (I used red onion, but any type works fine.)
  • 1/4 cup sliced mushrooms
  • 1/4 cup frozen peas, defrosted
  • 1/4 cup frozen corn, defrosted
  • 1/2 cup snow peas, cut into thirds
  • 2 cups cooked rice, cold
  • 2 tablespoons low sodium soy sauce
  • 1/2 tablespoon sesame oil
  • 2 tablespoons ketchup (yes, you read that right.)
  • 1 teaspoon pepper
  • 1 cup cooked, shredded chicken
  • 2 green onions, sliced for garnish


  1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and scramble or cut into shreds.
  2. Heat oil in same skillet; add onion and other vegetables and saute until soft.
  3. Then add rice, soy sauce, sesame oil, ketchup, pepper and chicken.
  4. Stir fry together for 5 minutes or until rice and chicken are heated through. Add eggs and combine.
  5. Garnish with diced green onions and serve immediately.

Fried Rice Pan

Taco Cups

Taco Cup FeatureDo you need a dish to bring to a potluck? Or perhaps just want to change up taco night? Try making these taco cups. With just a few ingredients and a couple of cupcake pans you can make these gorgeous bite size wonders. This recipe yields 24 taco cups.


  • 1 pound lean ground beef
  • 1 package taco seasoning mix (1.25 ounces or 3 tablespoons of your own taco seasoning)
  • 1 pint grape tomatoes , diced
  • 1 can diced green chilies (4 ounces)
  • 1 1/2 cups shredded Mexican cheese blend
  • 48 thin wonton wrappers
  • sour cream for garnish
  • green onions or cilantro for garnish


  1. Preheat your oven to 350 degrees. Generously cover two cupcake pans in non stick cooking spray and set aside.
  2. Over medium high heat brown the grown beef in a skillet. Drain the excess fat when beef is done.
  3. Add taco seasoning, green chilies and 3/4 of your diced tomatoes to ground beef and stir to combine.  Turn off heat.  Reserve the rest of your diced tomatoes for garnish. Taco Cup 1
  4. Line each cup of your prepared cupcake pans with one wonton wrapper. Taco Cup 5
  5. Add 1 tablespoon of meat mixture. Taco Cup 3
  6. Add 1 tablespoon of cheese. Taco Cup 4
  7. Press down and add another layer of wonton wrapper, meat mixture and cheese. Taco Cup 6
  8. Bake at 350 degrees for 10-12 minutes until cups are heated through and edges are golden. Taco Cup 7
  9. Add sour cream, reserved tomatoes and green onions or cilantro as garnish. Taco Cup Plated